Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea
Yaru Zheng(Kunming University of Science and Technology), Lunzhao Yi(Kunming University of Science and Technology), Dabing Ren(Kunming University of Science and Technology), Yongdan Hu(Kunming University of Science and Technology), Jintao Wang(Jiangxi Science and Technology Normal University), Siyu Li(Chongqing Institute of Geology and Mineral Resources), Shaomei Wang(Yunnan Normal University), Chen Yang
Cited by 0
Related Papers
Analysis of landslide deformation mechanisms and coupling effects under rainfall and reservoir water level effects
|Engineering Geology|2024|38
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
|Food Chemistry|2024|31
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation
|Frontiers in Nutrition|2023|24
Multi-target antibacterial mechanism of ruthenium polypyridine complexes with anthraquinone groups against<i>Staphylococcus aureus</i>
|RSC Medicinal Chemistry|2023|12
Capturing a spacecraft around a flyby asteroid using Hamiltonian-structure-preserving control
|Communications in Nonlinear Science and Numerical Simulation|2020|8